The housewife's aid

GRAHAM BISCUIT Sift through a coarse sifter one quart of graham and one pint of white flour. Add a level teaspoon of soda, one of salt, and one-fourth teaspoon baking powder. Mix with buttermilk, knead lightly and mold biscuits with the hands. Never roll and cut them. Bake in a moderate oven. CORN BREAD To a large teacup of corn meal add enough boiling water to make a stiff batter. Beat well and to it add one egg, a tablespoon of butter and a little salt. Grease biscuit pan and drop batter in by spoonfuls. Bake in a very hot oven until a nice brown. POTATO YEAST Take six large Irish potatoes, peel and put in one-half gallon of water and boil until perfectly done, then take out, mash up and pour water back on, put in one cup of sugar and nearly a cup of salt, also one cup of ready made yeast and set in a warm place to rise. When risen set in refrigerator. DIXIE BISCUIT— (Fine) Three pints of flour, two eggs, two tablespoonfuls lard, one small cupful of yeast, one cupful of milk. Mix at eleven o’clock, roll out at four o’clock and cut with two size cutters; put the small ones on top, and let rise till supper time, bake twenty minutes.—Mrs. W. D. LaRoque. HOT ROLLS A half cup of creamed Irish potatoes and a tablespoonful of sugar mixed with half cup of luke-warm water. One yeast cake dissolved in % cup warm water, mix these at ten o’clock and let rise until twelve. Then mix flour, two tablespoons of lard and a little salt with the first mixture, knead well and make into very small rolls, small enough to put three in each muffin tin when they rise most to the top, then bake.—Mrs. Ray West. ROLLS. 2% quarts flour 1 large kitchen spoon lard 2144 tablespoons sugar 1 tablespoon salt 1 cake Fleishman’s yeast 2 medium sized Irish potatoes (mashed while warm) Dissolve yeast in luke-warm water or milk, sift sugar and salt with flour, add lard as for biscuits, then yeast and water. In cool weather make up at 10 o’clock a. m., let stand in warm place free from draft until about 3 or 3:30. Roll out and put in pan, let rise one hour and bake. In warm weather make up an hour or more later.—Mrs. C. E. Jeffress. DUTCH ROLLS One quart of flour, two eggs, one-half pint of milk, one teaspoonful of butter, one cupful of yeast. Pour mixture in the flour. It must be softer than bread, and if not soft enough add more milk. Let it rise before baking.—Mrs. W. D. LaRoque. INFALLIBLE SALT RISING BREAD Take one-half pint of sweet milk and boil one minute, then add one teaspoonful of sugar, a little pinch of soda and salt; then stir in corn meal enough to make a moderately thin batter. Cover and set in a warm place over night. In the morning take one quart of warm water, add a level teaspoonful of salt, stir in flour enough to make a rather stiff batter, then stir in corn meal yeast, cover and set in pan of warm water. In very warm weather it will rise in one and a half or two hours. Stir once if long rising. When well risen sift your flour, sprinkle in a little salt, add lard and pour in your sponge, knead until smooth. This time it should rise in three-quarters of an hour in warm weather. Do not have oven too hot when bread goes in, but heat it gradually.—Mrs. Junius Stevenson. SALLY LUNN (With Yeast) Three eggs beaten together, a half cup of sugar added to the beaten eggs, one tablespoonful of lard or butter, one cup of milk, one-third cup of good liquid yeast, and flour enough to make a stiff batter (about one quart). Grease cake can with a stem and pour batter in to rise; if wanted for supper make about noon, when fire is started for supper, put “Sally” in to bake in a moderate oven.-—M. D. D. SALLY LUNN One pint of flour, two eggs, cup of milk, one-half cup of butter and lard mixed, scant cup of sugar, two teaspoonfuls of baking powder, one teaspoonful of salt.—Mrs. Dillahunt.